with just 1 egg !the famous dessert that drives the world crazy! With no oven! ready in 5 minutes !
with just 1 egg !the famous dessert that drives the world crazy! With no oven! ready in 5 minutes !
Ingredients:
7 pineapple slices in syrup
1 and 1/2 tbsp of butter (20g)
1 tbsp of sugar (15g)
1 egg
1/4 cup of sugar (50g)
a pinch of salt
1 tsp of liquid vanilla
1/4 cup of vegetable oil (50ml)
1/2 cup of milk (100ml)
1 and 1/4 cup of all purpose flour (150g)
8 g of baking powder
some candied cherries (optional)
enjoy it !
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Pecan Squares Recipe Demonstration - Joyofbaking.com
Recipe here: Stephanie Jaworski of Joyofbaking.com demonstrates how to make Pecan Squares. Pecan Squares, also known as Pecan Bars, combine a buttery crisp shortbread crust with a deliciously sweet and gooey filling that is loaded with coarsely chopped pecans. They make a nice alternative to a Pecan Pie.
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Pecan Sandies Recipe | The Most Delicious Cookies!
These easy Pecan Sandies are a crisp and buttery cookie chock full of crunchy delicious pecans that only takes a few minutes to make. Perfect for your next cookie platter or dunking into a glass of milk!
RECIPE:
If you didn’t know, pecan sandies are crisp shortbread cookies full of toasted pecans that melt in your mouth with the most satisfying crunch. It’s a very easy recipe with dough you can freeze months ahead for on demand cookies later!
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Anna Olson Teaches You How To Make BROWN BUTTER PECAN PIE | Oh Yum
I am quite picky when it comes to pecan pie. I prefer a pecan pie that is not too sweet and has an even balance of syrupy filling and nuts – too much of one or the other and I’m thrown off balance. While rich and nutty, the browned butter lends so much flavour to the filling and enhances the toastiness of the pecans.
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• Recipe Information •
Makes one 9-inch (23 cm) pie
Serves 8 to 10
Prep Time: 25 minutes
Cook Time: 50 minutes
Pie Pastry (makes enough for one double-crust pie):
2½ cups (375 g) all-purpose flour
1 Tbsp (12 g) granulated sugar
1 tsp fine sea salt
3 Tbsp (45 mL) vegetable oil
1 cup (225 g) cool unsalted butter, cut in pieces (does not have to be ice-cold)
¼ cup (60 mL) cool water
2 tsp white vinegar or fresh lemon juice
Filling:
½ cup (115 g) unsalted butter
1 cup (200 g) packed dark brown sugar
½ cup (125 mL) maple syrup
¼ cup (60 mL) corn syrup
¼ cup (60 mL) whipping cream
2 tsp (10 mL) lemon juice or white vinegar
1 tsp (5 mL) vanilla extract
½ tsp fine salt
3 large eggs
1 ½ cups (150 g) pecan halves, lightly toasted
1. Combine the dry ingredients by stirring the flour, sugar and salt in a large bowl. Add the oil. Using a pastry cutter, electric beaters or a mixer fitted with the paddle attachment, blend until the flour looks evenly crumbly in texture.
2. Add the butter and cut in until the dough is rough and crumbly but small pieces of butter are still visible.
3. Add the liquids. Place the water and vinegar (or lemon juice) in a small bowl, stir together and then add all at once to the flour mixture, mixing just until the dough comes together. Shape it into two discs, wrap well and chill until firm, at least 1 hour.
4. Store. If you are not making a pie immediately, refrigerate the dough, well wrapped, for up to 2 days, or freeze it for up to 3 months. Thaw it overnight in the fridge before rolling.
5. Roll out one disc of the pastry on a lightly floured surface to a circle that is just under ¼-inch (6 mm) thick. Dust the bottom of a 9-inch (23 cm) glass pie plate with flour and line it with the pastry. Trim, tuck and crimp the edges of the pastry shell and chill for at least an hour.
6. Preheat the oven to 400F (200C).
7. Brown the butter. Melt the butter in a saucepan over medium high heat and let it cook, stirring occasionally, until the bubbling subsides and the butter itself turns a rich nutty colour, about 5 minutes. Set this aside to cool for 10 minutes.
8. Make the filling. Whisk the brown sugar, maple syrup, corn syrup, whipping cream, lemon juice (or vinegar), vanilla and salt together until well combined. In a separate bowl, whisk the eggs together, add them to the sugar batter and whisk until blended. Pour in the butter and whisk this in well. Toss the pecans in the filling and pour everything into the pie shell.
9. Bake the pie on a baking tray for 10 minutes, then reduce the oven temperature to 375°F (190°C) and continue to bake for another 30 to 35 minutes, until you see the pie filling start to souffle around the outside edge, but it will still be jiggly in the centre. Cool the pie on a rack before serving.
The pie is best served at room temperature, but should be stored refrigerated after a day.
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Martha Stewart Makes Shortbread Cookies 3 Ways | Martha Bakes S2E2 Shortbread
You don’t have to be Scottish to love shortbread, and this deliciously dense treat is easier to make than you might think. Martha demonstrates how to make shortbread wedges, brown-butter shortbread lemon bars, and brown-sugar pecan shortbread cookies.
Thanks for watching! Get more full episodes of Martha Bakes daily at 10AM ET, only on YouTube.com/MarthaStewart.
0:00 Introduction to Shortbread
0:37 Shortbread Wedges
6:20 Brown-Butter Shortbread Lemon Bars
6:29 How to Brown Butter
13:30 How to Eliminate Bubbles from Custard Filling
15:30 Brown-Sugar Pecan Shortbread Cookies
Full Recipes:
Traditional Shortbread -
Lemon Bars with Brown Butter Crust -
Brown Sugar and Pecan Shortbread Cookies -
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The Martha Stewart channel offers inspiration and ideas for creative living. Use our trusted recipes and how-tos, and crafts, entertaining, and holiday projects to enrich your life.
Martha Stewart Makes Shortbread Cookies 3 Ways | Martha Bakes S2E2 Shortbread
How to Make the Most Amazing & Easiest Chocolate Cake of All Time with 2 Ingredients!
How to Make the Most Amazing & Easiest Chocolate Cake of All Time with 2 Ingredients! Hey guys, today I'm making one of my favorite recipes ever for a Keto & Low Carb Chocolate cake.
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